Preheat oven to 350 degrees F. Grease and flour a 10 cup Bundt pan (or two 8 ½” x 4 1/2” loaf pans).
In the bowl of an electric mixer fitted with a paddle attachment (you can also use a hand mixer) cream butter with sugars on medium speed 3-4 minutes until light and fluffy.
Add eggs one at a time, scraping down sides when necessary. Add vanilla.
Sift flour baking soda, baking powder, salt and spices. Slowly add flour mixture to mixer on low. Mix until incorporated. Fold in raisins, 1/2 cup pecans and Maple Applesauce until uniform, do not over mix.
Place batter in prepared pan (s). Bake 45-50 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool on rack 15 minutes. Gently remove coffee cake from pan. Cool completely.
Combine glaze ingredients in a medium bowl. Add milk if needed. Drizzle glaze over coffee cake and garnish with 2 tablespoons toasted pecans. Serve.